Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • 4 bone-in
  • skin-on chicken breasts
  • about 2 1/2 to 3 pounds
  • Salt and pepper
  • 1 large onion
  • finely chopped
  • 2 to 3 cloves garlic
  • finely chopped or grated
  • 1 28-ounce can diced tomatoes
  • 2 cups low-sodium chicken stock
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 cup crushed tortilla chips
  • 2 cans Bush’s Kidney Chili Beans
  • 1 can Bush’s Sriracha Beans
  • 0% plain Greek yogurt or sour cream
  • Pickled jalapeños
  • Shredded Mexican blend cheese
  • Fresh cilantro
  • stemmed and chopped
  • Lime wedges

Instruction

  • Heat oil in a skillet over medium-high heat
  • Season chicken on both sides with salt and pepper
  • Once oil is hot, add chicken skin-side down into the skillet and brown, about 2-3 minutes
  • Flip chicken and brown the other side for another 2-3 minutes
  • Remove chicken from skillet and place into the base of a slow cooker
  • To the slow cooker base, add onion, garlic, diced tomatoes, chicken stock, chili powder, cumin, coriander, bay leaf, cinnamon stick and crushed tortilla chips
  • Stir to combine
  • Set your slow cooker on high for 4 hours
  • About 3 hours into cooking time, remove chicken from the slow cooker and shred with 2 forks or your fingers, discarding the skin and bones
  • Add the shredded meat back to the slow cooker along with all the beans
  • Give the chili another good stir to combine and let cook for remaining hour
  • Remove bay leaf and cinnamon stick and serve in bowls with your choice of toppings
  • MORE: Tina Wu’s Pot Roast Chili